How Popcorn Pops

Every winter break, I always find myself looking for ways to keep my children entertained. A movie and popcorn night is usually one of our go-to activities, but this year, we decided to mix it up a little bit and add an educational element:

HOW POPCORN POPS

The great thing about this activity is that it does not require a lot of time, ingredients or attention spans.

What you need:

·         1/3 cup popcorn kernels

·         3 tbsp. canola oil

·         Popcorn popper

If you don’t have a popcorn popper, you need:

·         Large pot

·         Clear glass lid (very important)

 

 

Any type of popcorn kernels will work. I sacrificed my popcorn as the kids wouldn’t let me sacrifice their “real” popcorn (with all the butter, salt, you know – the good stuff). 

INSTRUCTIONS: 

1.      Put the pot on the stove, and then turn the stove on. Or turn on the popcorn popper.

2.      Pour in the oil.

3.      Add anywhere from 2-10 kernels and cover with a lid. The larger the pot, the more kernels you can use.

4.      Wait for kernels to pop.

 

 

 

5.    I had the kids take guesses beforehand about how long it would take. That was fun! Once they pop, you can add the remaining kernels and then serve. Be careful – it is HOT!

 

 

EXPLANATION:

Inside each popcorn kernel is a little bit of water. When you heat the kernels, the water turns to steam and expands. After a while, the pressure from the steam builds up and the popcorn pops.

Gingerbread makes everything perfect!

By Michelle Plummer of Winners Drink Milk

Ginger has long been used to help soothe tummy upset, helps with digestion and is considered an antioxidant spice.  Ginger can be used to make tea, included in spicy food dishes to help balance both flavor and digestion, and is a perfect ending to a hearty Hoosier dinner.  Ginger is the spice that comes to mind during autumn.

When I was growing up, my Grandma made perfect little ginger snap cookies.  Each one was perfect for dunking and had a bit of chewy ginger bite.  They were perfect with a jelly jar glass of milk.

I tried to make them, and they all ran together- not my finest culinary moment! I moved to gingerbread men, but soon realized- it took too much time to roll out, cut, bake, and decorate to finally enjoy the tasty treats. I am not a patient cook!

Alas, what I have found is the love of cake- two bowls, one beater, easy to make, with the aroma of ginger, clove, cinnamon and molasses perfuming the house while the oven does its magic to transform a pourable batter into a warm and comforting treat.

Powdered sugar is one way to decorate this bronze orb (I bake mine in a Bundt  pan), but I like the flavor of lemon with ginger a bit better, so I make a glaze of Greek yogurt, powdered sugar, lemon juice and lemon zest (don't measure, just make the glaze to taste).

Cider- Gingerbread Cake with Lemon Yogurt Glaze

Ingredients

• 2 1/2 cups flour
• 2 tsp. baking soda
• 1 tablespoon ground ginger
• 1 tsp. cinnamon
• 1 tsp. ground cloves
• 1/4 tsp. salt
• 1 cup sugar
• 3/4 cup molasses
• 3/4 cup apple cider
• 1/2 cup apple butter
• 1/4 cup vegetable oil
• 1 egg white
• 3/4 cup grated apple
• 1 cup powdered sugar
• 1/2 cup Greek Yogurt
• 2 tablespoons lemon juice
• Zest of one lemon

Instructions

1. Preheat over to 350 degrees
2. Prepare a 12-cup Bundt cake pan
3. Lightly spoon flour into dry measuring cup; level with a knife
4. Combine flour with next 5 ingredients and sift into a large mixer bowl.
5. Combine next 5 ingredients in a second bowl; beat at medium speed for 2 minutes. Add flour mixture; beat until well blended. Fold in grated apple.
6. Pour batter into prepared Bundt pan and bake at 350 degrees fro 55 minutes or until a woden skewer inserted into center comes out clean.
7. Cool in pan 10 minutes; invert onto cooling rack and cool completely.
8. Make Glaze:
9. Combine powdered sugar, yogurt, lemon juice and zest in a small bowl. Add a bit of milk here is glaze is too thick. After cake is cooled; drizzle glaze over cake OR serve on plate next to a slice of cake.

Smashing, Smushing, Squishing- It’s All In The Bag

By Michelle Plummer of Winners Drink Milk

Cooking is a challenge, there is the shopping, chopping, assembling and cleanup-that is always the problem...cleaning up.

I have been using resealable bags for a long time for making meal time easier.  Resealable bags can be your best kitchen tool!  They are great to use as a way to smash crumbs, a mixing bowl, a pastry bag, a serving dish; the ideas are endless.

I want to share with you my Three S’s Pie (Peanut butter Chocolate Silk Pie) Resealable bags are wonderful for Smashing or making quick cracker crumbs.

 

Smushing is a highly technical term for mixing and a great way to gets kids involved in cooking, food in progress always looks a bit icky!

 

Squishing is the finale of the resealable bag. Using the bag as a quick pastry bag, you can look like a pastry chef by the way you cut the tip of the bag. To make it into a star at the tip, cut it 2 ways. For a shell tip and for the finishing results, snip a larger hole in the bag.

  

 

Pie making can be fun for all ages!

 

Peanut Butter Chocolate Silk Pie

Ingredients

• 1 graham cracker pie shell (or make your own with cracker crumbs)
• Large package instant chocolate pudding
• 1 tsp vanilla
• 1 tsp. instant coffee
• 2 1/2 cups milk
• 1/3 cup peanut butter
• 1 container whipped cream

Instructions

1. In large resealable bag add pudding mix, milk, vanilla, peanut butter and mix well. 
2. Add container of whipped cream and gently combine the pudding mixture and topping. 
3. Squish into pie crust; refrigerate for 2 hours. 
4. Using a second resealable bag place whipped cream into bag and pipe dollops on top of pie.

What’s Crockin’?

By Sarah Correll

They’re versatile. They save is time. They make delicious food. They’re a favorite of many of our favorite bloggers.

They’re Crockpots. Check out how some of our favorites are using theirs!

Shredded Apricot Pork Roast

Amy at A Latte with Ott, A cooks up a great pork roast in this post!

Heartland Barbecue Beef

Jeanette at Fencerow to Fencerow’s family ate this dish so quickly that she didn’t have a chance to grab a picture. Almost half of the ingredient list for this simple and delicious dish is shown here!

Crustless Pumpkin Pie

It’s almost the season of pumpkin everything, and this pie from Cris at Goodeness Gracious looks delicious. Can you imagine how good this would smell?

Sweet Potato Casserole

Another fall staple, this recipe from A Latte with Ott, A could simplify your Thanksgiving or your weeknight dinner!

Beef Burgundy

Liz from Two Maids a Milking shared this recipe. How good does that look?

Crockpot Mac N’ Cheese

Mac and cheese is always a hit. Check out Jeanette’s recipe here!

Do you have a Crockpot recipe we need to know? Share it below!

Great Grilling Recipes

By Sarah Correll

It’s warm.  It is finally warm. (Or we will pretend it is until it is!)  That means spring sports, show livestock in the barns, and, of course, grilling season.  In celebration of that, here is a recipe roundup of some tasty grilling recipes from the Real Farmwives of America and Friends!

 Ham and Pineapple Kabobs from Goodeness Gracious

 Grilled Pizza from A Latte with Ott, A

 Grilled Artichokes from 3 Kids and Lots of Pigs

Grilled Summer Salad from Goodeness Gracious

The Perfect Steak from Beyer Beware

Bourbon Tenderloins from A Latte with Ott, A

Barbeque Chicken Thighs from Goodeness Gracious

Asian Duck Burgers from A Latte with Ott, A

I’m definitely excited for this warm weather and everything (food and non-food) that goes with it!  If your favorite recipe isn’t listed above, be sure to share it below!

Hoosier Bloggers Celebrate with Special Holiday Dishes

By Sarah Mahan of This Farm Family's Life

"The holidays are a great time to fix main entrees that are special and unique for your guests," says Amy Ott.

On Amy's blog, A Latte With Ott, A.  Amy shares several delicious recipes with her readers as well as household tips, crafts, and the occasional canning recipe. The new mom also shares stories of her new job as a stay-at-home mom. 

Amy shares her "go to" recipe of Orange Lamb Roast that is perfect for a holiday gathering and will definitely impress your guests.

 

Orange Lamb Roast

Ingredients:

1 lamb roast

½ c. orange juice

½ c. orange marmalade

2 tsp. garlic salt

2 T. butter

1 c. Sprite

¼ c. lemon juice

In a small bowl mix orange juice, marmalade, garlic salt, sprite and lemon juice.  Place roast in a greased crock pot.  Pour mixture over roast.  Add butter then cover and cook on low for eight hours.  Amy suggests letting the roast cook all day so the juices and flavors can bake right into the roast.  A helpful tip when using a crockpot: Don't remove the lid until it's done because you lose about 30 minutes of cooking time when you do.  When you are ready to serve, simply remove the netting and cut into your desired portion sizes.

To find more of Amy's delicious recipes, visit her blog at www.alattewithotta.com.

Check out our Table Talk Contributors below to see how they are celebrating Hoosier Holiday style!

Katie Unscripted's Turkey and Noodles 

Basilmomma's Brown Sugar Chicken

Everyday Mom's Meals' Chocolate Chip Cookie Bars

Writrams' Holiday Bake 'n Take Mini Ham Sandwiches

Indy with Kids' Tart Raspberry Thumbprint Cookies

Choas is Bliss' Brown Sugar Shortbread Cookies

4tunate's Andes Mint Brownies

Angel's Homestead's Chocolate Cookies with Peppermint Frosting

Mom for Less' First Memorable Christmas Traditions

Soup's On!

By Michelle Plummer of Winners Drink Milk

Hearty Soups and Stews

The leaves are on the ground and the winds are chilly and this is the perfect weather for making homemade soups and stews which I believe are the ultimate comfort food, add a piece of warm bread and butter and this is simple elegance.

Rachel Ray is the self-proclaimed queen of "stoups" which are rich soups and thickened to eat like a stew.  In just 30 minutes your family can have a rich hearty stoup that makes the feasters clean their bowls.

  

I am a big fan of thick and rich soups and stews.  My favorite being potato soup and then beef stew.  I found this recipe much like other readers, searching the web for a twist on the basic!  WOW, this is twice baked potato soup meets ranch dip!  The flavors mingle and marry to make a soup that is thick and each spoonful is an adventure.  Serve with a family favorite Katrina’s Bread (recipe below) and the meal is cheesy, creamy, crunchy and more than comfort food!

I love beef stew, the texture, the richness and the appearance.  For years I have made and served mediocre beef stew, it was OK, but for all the work I was disappointed until I came across this Tyler Florence recipe.  I must admit this is a weekend meal, it takes about four hours from start to finish but well worth it!  I really enjoy the horseradish sour cream topping, it steals the show.  Don’t take my word for it but try it, there are many cold weekends ahead of us, there is one just perfect for this stew.  

Katrina’s Bread

1 loaf Italian bread sliced down the middle horizontally

In measuring cup combine:

1 stick butter, 1 cup Parmesan cheese, 1 cup salad dressing and 3 tablespoons of your favorite herbs (these change with the dish and season).  

Combine well, spread over bread, place on baking sheet and bake at 400°F for 20 minutes or golden brown.  

Remove from oven, cut into pieces and serve warm with stew.

Table Talk: Cool Treats and Grilled Meats

Summer is sizzling on. The temperatures are high and the days are long. We are all looking for ways to keep cool. What are two ways to beat the heat in the kitchen? The grill and frosty treats!

The Indiana Table Talk Contributors have been freezing and grilling up a storm and are kind enough to share all the recipes with you!

Michelle at Gotchya Baby gives us the 5 step recipe for Tin Foil Potatoes that she uses while her kitchen is closed for the summer.

Krista over at Everyday Mom's Meals includes her son on the fun of making homemade popsicles that are sure to be a treat for everyone in the family!

Angie at Just Like The Number shares with us the magic meal appeal of summer in her Grilled Marinated Flank Steaks.

Sarah at Redefining Perfect is enticing all her neighbors over to her backyard with her Quick Pop Bar.

Beth at In Good Cents lets us in on the recipes for her Garlic Butter Vegetable Rub and Ragin Cajun Rub . Be careful how much Cayenne Pepper goes into the Cajun Rub, or you might be playing the same game as Beth's family!

Beth also shares with us her adventures with her Zoku as she makes her Chocolate Chip Malted Milk Ice Pops.

Heather at Inexpensively continues to celebrate National Dairy Month all summer long as she teaches her teen life skills and whips up quick and easy pizzas on the grill.

Whether it is meat, veggies or pizzas on the grill or a tasty frozen treat for dessert, our Table Talk Contributors prove that enjoying summer time foods is fun!

Cool Treats

By DeDe Hausmann from Winners Drink Milk

Well let’s talk about cool treats.  We have been having one heck of a hot summer and everyone is trying to stay cool.  What better way than to have a nice cold, yet healthy, treat?!?!   

There are many ways to prepare cold treats like popsicles and what a great way for the kiddos to get involved.  My personal favorite is putting the containers of whipped yogurt into the freezer for a treat!!  They, and you, are going to love these recipes below. Enjoy!!

Yogurt Mango Pops

Source

1 cup Low-Fat Vanills Greek Yogurt

1 c chopped fresh or frozen mangos 

1 tsp fresh lemon juice 

3-5 Tbsp honey 

Purée yogurt, mangos, lemon juice and honey in food processor until smooth. 

Transfer mixture to freezer-pop molds, leaving about 1-inch of space at the top. Freeze until completely firm, about 6 hours. 

To unmold, dip mold briefly in hot water. If you don’t have freezer pop molds, use small paper cups. After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick.

Strawberry Lemonade Yogurt Ice Pops

Adapted From

1 (12 ounce) can frozen lemonade concentrate 

2 cups cold water 

1 cup vanilla yogurt

1 (16 ounce) package frozen sliced strawberries 

In a large pitcher, stir together the lemonade concentrate, water and yogurt. Place strawberries into the container of a blender, and puree until smooth. Pour in some of the lemonade if necessary to facilitate blending. Stir strawberry puree into the lemonade. Pour into molds, and freeze until firm, about 4 hours. 

Orange Cream Popsicles

Source

6 ounce can orange juice concentrate, thawed

2 cups vanilla yogurt

2 tsp vanilla extract

Popsicle molds OR 3 ounce cups and craft sticks

Stir all ingredients together until smooth.  Pour mixture into popsicle molds or paper cups.  Insert sticks and freeze.

Beef Brisket

By Ginny Tauer of Indiana Beef

Ingredients

5 pound beef brisket

6 onions cut into 1/4-inch rings

5 cloves garlic, sliced

1/2 teaspoon crushed pepper

5 tablespoons olive oil

1-teaspoon thyme

1-teaspoon oregano

3 cups beef stock

Cooking Instructions

1. Sprinkle brisket with salt, pepper, thyme and oregano. In a large heavy skillet heat 3 tablespoons olive oil. Brown brisket about 5 minutes per side. Remove brisket and place in a heavy roasting pan.  Preheat oven to 275.
2. Add remaining oil to skillet and add onions, garlic and crushed pepper. Sauté until golden over moderate heat stirring occasionally about 20 minutes. Stir in beef stock and bring to a boil.
3. Pour onion mixture over brisket and cover tightly with foil. Cook for 6 hours checking occasionally and adding more water or stock if necessary.  Transfer brisket to a cutting board cover with foil and let rest.
4. Discard excess fat from onion mixture and pan drippings . Using an emulsion blender, puree mixture until smooth.  Slice brisket across the grain into 1/4 to 1/2 inch slices and serve with pan sauce.

Servings: Yields 8 to 10 servings

Beef & Green Olive Stew

By Ginny Tauer of Indiana Beef

There are simple, homey stews just for family and fancy stews fit for company. This one's a cut above with cayenne, oregano, fennel seeds, red wine and pimento-stuffed olives for a Mediterranean sophistication.

Total recipe time: 2 hours  Makes 6 servings

 Ingredients

1.       1-1/2 pounds beef for stew, cut into 1 inch pieces

2.       1/4 cup all-purpose flour

3.       3/4 teaspoon salt

4.       1/2 teaspoon ground black pepper

5.       1/4 teaspoon cayenne pepper

6.       2 tablespoons vegetable oil

7.       1 cup chopped onion

8.       1-1/2 teaspoons dried oregano

9.       1 teaspoon dried fennel seeds

10.    1 cup red wine

11.    1 can (14 to 14-1/2 ounces) ready-to-serve beef broth

12.    1 can (14-1/2 ounces) garlic-seasoned diced tomatoes, undrained

13.    1/4 cup tomato paste

14.    1 jar (7 ounces) green olives with pimentos, drained

Instructions

1.       Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.

2.       Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; adding additional 1 tablespoon oil as necessary. Set aside.

3.       Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.

4.       Add wine to pot; increase heat to medium-high. Cook and stir 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours or until beef is fork-tender.

5.       Stir in olives. Cook 2 to 3 minutes or until olives are heated through.

6.       Serve with mashed potatoes.